For the turkey balls, place all of the ingredients into a large bowl and mix together well. Divide the mixture into two, shape into balls and place in the fridge, while you make the sauce.
For the sauce, place all of the ingredients into a deep frying pan over a medium heat. Bring to the boil and reduce the heat to a simmer for five minutes.
Add the turkey balls and cook in the sauce, turning occasionally. Poach for 15 minutes, or until the turkey balls are cooked through.
Meanwhile make the sweet potato fondant by placing all the ingredients into a small non-stick frying pan over a medium heat and cooking for ten minutes, stirring occasionally.
To serve, turn out the fondant onto a plate. Top with the turkey balls and spoon over any extra sauce.
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